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. 2024 Nov 30;29(23):5686. doi: 10.3390/molecules29235686

Table 2.

The pH and dry matter content of fermented goat milk (FGM) with and without added HCB during refrigerated storage (5 °C ± 1 °C).

Sample Variant Storage Time (Days)
1 7 14 21
pH 1
Without added HCB LP 4.51 ± 0.02 aA 4.31 ± 0.02 bA 4.29 ± 0.01 cA 4.29 ± 0.01 cA
LR 4.50 ± 0.01 aA 4.30 ± 0.01 bA 4.28 ± 0.01 cA 4.28 ± 0.02 cA
Mix 4.48 ± 0.01 aA 4.28 ± 0.01 bA 4.28 ± 0.02 bA 4.28 ± 0.01 bA
With added HCB LPHCB 4.53 ± 0.02 aA 4.37 ± 0.02 bB 4.30 ± 0.02 cA 4.27 ± 0.02 dA
LRHCB 4.52 ± 0.03 aA 4.32 ± 0.01 bA 4.30 ± 0.01 cA 4.26 ± 0.01 dA
MixHCB 4.53 ± 0.02 aB 4.34 ± 0.02 bB 4.30 ± 0.02 cA 4.26 ± 0.02 dA
Dry matter (%) 1
Without added HCB LP 10.20 ± 0.02 aA 10.20 ± 0.03 aA 10.20 ± 0.04 aA 10.20 ± 0.04 aA
LR 9.73 ± 0.03 aA 9.73 ± 0.03 aA 9.73 ± 0.03 aA 9.73 ± 0.03 aA
Mix 10.13 ± 0.04 aA 10.13 ± 0.04 aA 10.13 ± 0.02 aA 10.13 ± 0.04 aA
With added HCB LPHCB 10.28 ± 0.03 aB 10.28 ± 0.02 aB 10.28 ± 0.03 aB 10.28 ± 0.02 aB
LRHCB 9.73 ± 0.02 aA 9.73 ± 0.04 aA 9.73 ± 0.04 aA 9.73 ± 0.03 aA
MixHCB 10.12 ± 0.02 aA 10.12 ± 0.03 aA 10.12 ± 0.02 aA 10.12 ± 0.04 aA

1 Arithmetic mean ± standard deviation; lowercase letters—significant differences (p < 0.05) during storage in individual variants of fermented beverages; capital letters—significant differences (p < 0.05) between samples inoculated with the same strain (in pair-wise comparison samples with and without HCB).